- 1 medium acorn squash, halved
- Olive oil
- 2 medium white potatoes
- 2 medium red potatoes
- 3 medium turnips, peeled
- 1/2 a bulb of garlic, peeled
- 1 stick of butter, unsalted
- Splash of milk
- 1/2 lb cremini mushrooms, rinsed and quartered
- 1 large Granny Smith apple, peeled, cored and coarsely chopped
- Lemon pepper
- Kosher salt
- Ground black pepper
Remove all seeds and strings from squash and rinse. Brush with olive oil and place, cut side down, in a baking dish large enough to also hold turnips and potatoes.
Cut potatoes and turnips in 2-inch squares. Add potatoes, turnips, and garlic to pan with squash. Pour about 1/2 inch of water into dish. Cover and cook at 375 degrees for 30-45 minutes (longer if cooking at the same time roast is cooking, see serving suggestions).
Combine mushrooms, apples, 1/2 stick butter, kosher salt, and lemon pepper in a baking pan and place in oven for last 20 minutes of cooking time for squash and potatoes.
When roast and/or squash and potatoes have finished cooking, remove everything from the oven. Slice squash halves and place on serving platter. Top with small amount of Mushrooms and Apples in Butter Sauce.
Drain potatoes, turnips and garlic. Mash with 1/2 stick butter and a splash of milk. Season with salt and fresh ground black pepper to taste and place on serving platter with squash.